Minestra di fave fresche alla romana

• 1 heaping tablespoon battuto
• 11 ounces (300 g)

Put the battuto in a pot and cook over low heat for 4 to 5 minutes. When the lardo has completely melted, add the tomato purée, season with salt and pepper, and cook the sauce over low heat for about 10 minutes, or until reduced. Meanwhile, put the broth in a pot and bring to a boil.

Add the favas and the boiling broth to the sauce and cook over low heat for 10 to 15 minut